Best Charcuterie Book?

No, you won't have to night classes. Ruhlman's book, in my opinion tries to walk the line between the casual cook and the people who like the science behind the cure. The only accurate way to get the right quantities of cure and seasonings is by weight. But by giving the approximate 2 teaspoons and such with get the casual cook close.

I mean, table salt weighs more than kosher salt, so if it calls for 2 cups of salt should be one?? But if it calls for 56 grams of salt, you should be close with either your decide to use. I hope that makes sense??

It makes sense.
And metric is definitely the way to go (it's just so much easier, but heck, I grew up with it)

Look for a small digital that does grams, I picked up one off Amazon for 12 bucks or so